vegetarian lentil and black bean soup

same as above

saute onion, celery carrots in olive oil ,after 7 mins add garlic paprika and bay leaf add tomatoes, rinsed lentils and half the beans and cook till lentils are soft about 35 mins. Option: I add 4 cubes of frozen spinach in the last 10 mins at this point to give the soup more nutrition value.
Puree half of the soup add remain beans Add salt and pepper to taste simmer for another 15 minutes.
Option: add chopped parsley on top of the soup when serving



Serving Size: makes 4 large bowls

Number of Servings: 4

Recipe submitted by SparkPeople user KATIECAN1.